Pakora Kurma - Fat or non-fat version

Ingredients for Pakora:

1. Channa dhal powder - 3/4 cups
2. Rice flour - 1/2 cup
3. Asafoetida - 1/2 tea spoon
4. Salt to taste
5. Chilly powder - 1 teaspoon
6. Chopped coriander leaves - 3 tablespoons
7. Grated ginger - 1 teaspoon
8. Ghee - 1 tablespoon
9. Oil for frying (Option to steam for non-fat recipe)

Ingredients for Kurma:

1. Cashewnut - 2 tablespoons
2. Coconut scrapings - 3 tablespoons
3. Fried gram (pottu kadalai) -2 tablespoon
4. Green chilly - 4 nos
5. Ginger and garlic paste - 1 tablespoon
6. Cloves - 6 nos
7. Cardamom - 4 nos
8. Bay leaf - 3 nos
9. Cinnamon - 1 inch  bit
10. Chopped onion - 1 cup
11. Chopped tomato - 1 cup

Procedure for Pakoras:

1. Mix channa dhal powder, rice flour, grated ginger, salt, asafoetida, coriander leaves, ghee, chiily powder well.
2. Now sprinkle 4 tablespoons of water and mix well and make small pakoras
3. Heat the oil to a moderate frying temperature 
4. Fry the pakoras till golden color and keep aside on a paper
5. To avoid oil, steam the pakoras like idly for 15 minutes without the pressure cooker weight.

Procedure for Kurma

1. Grind the chilly, cashewnut, coconut scrapings and pottu kadalai to a fine paste
2. Heat 2 tablespoons of oil and add the spices, ginger garlic paste and stir for 5 minutes
3. Now add the chopped onions and stir for 5 minutes till the onion becomes transparent
4. Add the tomatoes chopped and allow it to cook for 5 more minutes
5. Add the ground paste, salt and half tea spoon turmeric powder with 4 cups of water. When this starts simmering drop the pakoras in the boiling gravy. 
6. Keep it on the fire for 5 minutes. 
7. Remove and serve with hot biryani, tomato rice or chappathi or dosai